Warm oven to 200 C (400 F)

Place all of the ingredients except the salmon and the sesame seeds in a bowl. Mix until smooth in a food processor. Then place the fish in the bowl and mix- but make sure toleave it chunky- not too smooth. Take the batter and make into round balls. You can decide the size of the patties- smaller if you want to make for starters.  Place on a baking tray lined with non stick baking paper. Let the tray sit in the fridge for 10 mins to cool.

Take out of the fridge, and toss the sesame seeds over the batter.

Bake for 10-12 minutes, make sure to turn over so both sides brown.

These cook quite quickly so pay attention if you want the insides to be less cooked.

Let them sit for a minute to cool and be careful taking them off the paper as they can break easily!

Squeeze some lime juice on them before serving.

Serve on a bed of lettuce and with lime wedges.

To create thin “noodles” from the zucchini, use a julienne peeler or a spiralizer.  If the noodles are very long, cut them in half.  Sprinkle with salt and let them sit for 10 mins. Pat dry.

Next, place all the ingredients except for the ghee in a bowl and mix.  Using your hands, make small patties and fry them in a ghee greased hot pan for approximately 2 to 3 minutes per side.  (Be careful flipping as they can easily break)

You can also bake the patties in a preheated oven at 400°F/ 200°C. Make sure to sprinkle melted ghee on the patties.  Bake for 15 to 20 minutes

Serve immediately with full fat yogurt or as a side dish with your main course.

Alternatively, you can let them cool completely and store in the fridge in an airtight container for up to 3 days.

For Hummus: In a blender, mix all of the ingredients until very smooth and thick. You can always add more of the salt and cumin to suit your tastes! Serve in a bowl and pour some olive oil in a circle on top if you want.

For Falafel: Place the chopped florets of the cauliflower into a blender and ground until it is grainy in texture (1 cup)- set aside Then place the almonds in the blender and chop the same way as the cauliflower. Make sure that they are not ground up too much- you don’t want it to turn to paste!

Stir the ground cauliflower and almonds together in a bowl and mix in the rest of the falafel ingredients. Put aside.

Now make the Tahini sauce: Mix all of the ingredients in a bowl. If it the consistency is too thick, just add a bit of water. Set aside.

To finish up: Warm up a frying pan with some olive oil. With the falafel mix, divide up and make 8 small patties- fry 4 at a time and only turn over when the one side is brown (about 3-4 minutes) then turn over and cook on the other side for the same amount of time. Serve immediately with hummus and Tahini sauce.

In a bowl mix the cauliflower, salt, pepper together and let it sit for about 20 minutes.

After 20 minutes, place the contents into a cooking towel or torchon, and squeeze out any liquid.

Return the cauliflower to the bowl and mix in the rest of the ingredients (except the butter).

Place the burner on medium heat and add the butter to a frying pan.

Take a tablespoon size of the mix and place it in the pan when it is hot.

Depending on the size of your pan, you can make 3 to 4 pieces at the same time.

Make sure you flatten the cauliflower mix as it is cooking into the shape of a pancake.

Cook for about 2-3 minutes on each side or until it is golden brown.

Serve immediately with sour cream

Cut off each end of the lemongrass stalk and pound gently until the stalk starts to become loose and unraveled.

Then finely chop the stalk.

Place chicken pieces on an oven proof pan and sprinkle the lemongrass and salt over.

Pour the lemon juice over the chicken and stir so that all of the chicken pieces are covered.

Marinate overnight in the refrigerator

Let the chicken warm up to room temperature before cooking

At 250 C /480 f broil the chicken for 40 mins, turning after 20 minutes to cook evenly

Add 2 tbsps of yogurt to a bowl. Put the lime zest, remaining yogurt, and mint leaves into a food processor and blend until the mint is finely chopped. Then add ½ tablespoon of cold water. Taste and season accordingly.

Blend for a few more seconds and then empty the mixture into a serving bowl. Cover the bowl and allow it to chill.

Put the wooden skewers in a bowl of cold water for 30 minutes.

To make the marinade, add ginger, paprika, garam masala, and lime juice to the bowl of yogurt previously kept aside. Season to taste.

Make an incision along the length of each prawn. If needed, remove the black digestive cord. Then rinse the prawns and pat them dry.

Insert the prawns onto skewers. Move them to a shallow dish, add the marinade and mix well. Cover the dish and let the mixture chill.

Add the nigella seeds to a pan on medium heat. Allow it to cook for about a minute, or until the aroma spreads. Add this on top of the dip.

To cook the prawns, preheat a grill or griddle pan to high. Remove any excess marinade from the prawns and brush the prawns with oil.

Cook the prawns on the grill or griddle pan for 4-6 minutes. Turn and continue to grill them until they are pink and cooked well.

Cut the lime into cheeks. Arrange the lime and cucumber on a platter and sprinkle the mint leaves over it. Place the bowl with the dip on the platter.

Boil water in a large pot and add the collard leaves to allow them to blanch for 20-30 seconds.

Use tongs to extract the leaves from the pot and place them in an ice water bowl. Then, drain the leaves and use paper towels to dry them. Cut the stems off.

Peel and slice the cucumber into thin strips. Do the same for the avocado and put it aside.

Pour the lemon juice on the salmon. Place 1-2 chard leaves on the sides of the salmon.

Add cream cheese on top of the salmon along with dill, avocado, and cucumber. Ensure that there is some space remaining on all sides.

Fold the leaves so they cover the filling on the salmon. Create a tightly wrapped roll and insert a toothpick to secure.

The roll can be refrigerated for a maximum of 2 days.

Mix together the eggs, oil, water, salt and pepper. In a 24 cm non-stick frying pan, brush lightly with some oil and place over medium heat. Place one half of the egg mixture to make each pancake.

Cook for 1 minute or until the omelette surface is dry, then turn the pancake over to cook the other side for about 30-45 seconds. Once finished, let the pancake cool.

Once the pancake is cool, spread some cream cheese or other soft cheese generously over the surface. Top with a small slice of smoked salmon.

Squeeze some lemon juice on top and cover with a small lettuce leaf. Then roll up the pancake with the ends first folded to cover the filler.

Cut in half and serve.

Put cashews with boiling water in a blender with a pinch salt. Cover and let sit until the cashews are soften.

Mix the broccoli, fennel, celery, oil, 1 tsp salt and 1 ½ cups water in a pot and cover with a lid, leaving an opening to let steam out. Over high heat, boil, then reduce to medium heat and let the vegetables steam until they are tender (8 to 10 minutes). Remove from the heat.

Go back to the blender and purée the cashews with the water until frothy and smooth like whipped cream. Add more water, 1 tablespoon at a time if this needs to be thinner. Place the cashew cream in a bowl.

Move the steamed vegetables and the cooking liquid to the blender and purée until smooth and frothy. Add more salt if needed. Serve the soup and top with a large spoonful of cashew cream. Garnish with celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.

Put the tomatoes and the tomato juice over medium heat. Cook for 30 minutes- do not boil.

Puree this mixture with the basil leaves and then return to the pot.

Stir in the heavy cream and butter over medium head.

Mix until butter is melted.

Serve with a basil florette on top.

Place the ground beef, ½ of the onions, egg, basil, oregano, mushrooms, Parmesan, and salt in a large bowl and mix well. Shape the mixture into ½ inch /1 ½ cm meatballs.

In a large pot, over medium high heat, heat the oil. Add the remaining onions, celery and zucchini and sauté for approximately 3 minutes until the vegetables are soft. Then put in the escarole and broth. Over high heat bring to a boil.

Then the heat should be lowered to medium. Add the meatballs. Simmer for about 8 minutes, or until the meatballs thoroughly cooked.

Sprinkle Parmesan Cheese on top and serve.

Boil the chicken stock and the chicken for 10 minutes.

Add the vegetables and boil for another 5 minutes

Add Galangal, soy sauce, salt and pepper.

Add the garlic, shallots, onion, coriander and bean sprouts on top Serve immediately.

Take the leek slices and clean well in a bowl of water. Drain and set to dry on a paper towel.

In a heated pot, place the ghee and added the garlic. After cooking for a minute, add the two vegetables.

Continue cooking for another 5 minutes, continually tossing the leek and zucchini.

Add the stock and raise the heat to bring to a boil. Then reduce the heat and for 20 minutes, let it simmer.

When the vegetables are soft, take the pot off the fire.

Use a blender or a hand mixer to puree the vegetables. Then put the pot back on the stove top and add the heavy cream and shredded chicken.

Cook for another 5 minutes and then serve in separate bowls and sprinkle the top with some parsley.

Put all soup ingredients in a blender and mix until smooth.

Add salt and pepper and place in the refrigerator.

Serve in glass cups or bowls and sprinkle with garnish.

Serve immediately.

Slice the chicken into cubes of 1.5cm.

Pour the olive oil into a pan and heat it. Add the chicken and fry evenly. Once browned, remove it and place it aside.

Place butter in the pan. Once it melts, add the onion, fennel, and 2 tablespoons of water.

Allow this to simmer with a lid on top for 5 minutes. Then, add the garlic and mix for 1 minute.

Place the chicken back in the pan. Also add the courgettes, leeks, and asparagus and mix well. Then, add the stock, tarragon, salt, and pepper.

Place the lid on the pan and allow this mixture to simmer on medium heat until the vegetables and chicken are cooked, for approximately 10 minutes.

Add the cherry tomatoes, olive oil, and basil. If needed, season with salt and pepper.

Heat the butter/oil in a large pot at medium setting.

Add the mushrooms and shallots.

Cook and stir until the mushrooms are brown and much of the liquid is evaporated, about 10 minutes.

Once the mushrooms are brown, stir in the tomato paste, and all of the herbs. Cook until you smell the herbs- about 1 minute.

Mix in 2 ½ cups of water, salt and pepper. Bring to a simmer over medium flames. Cook for 20 minutes.

Stir in spinach and let cook until wilted about 1 minute.

Take soup and puree in a blender or food processor.

Mix in lime juice to taste.

If needed, thin the soup with extra water.

Make sure the oven is at 200 c/ 400 F

Mix the cauliflower, leeks and garlic in the oil.

Mix in the seasoning and nutmeg.

Cook for 25 minutes in the oven tossing frequently until brown.

Place this mix into a frying pan.

Add the stock and the bay leaf and let it boil.

Once boiling, reduce to a simmer and let it cook for another 10 minutes.

Once finished, puree the mix without the bay leaf.

The place mixture into a saucepan, add the cream

Serve immediately.

The soup can last a few days in the refrigerator.

In a large pot bring the stock to boil.

Lower heat to a simmer and add all the ingredients except prawns, spring onions, coriander and lime. Cook for 5 minutes.

Add the prawns for another 2 minutes - they are done when they turn pink.

Pour into bowls and place some of the spring onions and sprigs of coriander on top as decoration.

Don't forget to include a lemon wedge with each serving.

Wash and scrub the lotus root clean. Place at the bottom of the pot.

Cut the old cucumber remove the seeds, cut into large pieces. Place on top of the lotus root.

Add in dried octopus, honey dates and almonds.

Add water, and vegetable stock. Bring everything to boil.

Lower the fire after everything boiled, cook for at least 4 hours till lotus root is soft. Add salt to taste.

Wash and chop all the vegetables into 1 inch cubes. The larger the cube, the quicker the flavor will seep out of the vegetable.

Place the oil in a pot and add the onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook between 5-10 minutes on high heat, stirring often.

Add water and salt (optional) until boiling then lower the heat and let it simmer uncovered for 30 minutes.

Strain and discard the solids. It is possible to add other types of vegetables- to adjust the flavor- throw in what you like and follow the instructions from the beginning.

Preheat oven to 220 C/ 425 F

Cut the aubergines in slices along the length side of the vegetable.

Place on a cooking sheet and spray on the oil spray and a bit of salt (optional).

Either roast or cook on the barbeque for 20 minutes. When slightly brown, remove from the heat.

Slice the spinach and sprinkle a bit of salt on the leaves. Rub the leaves with your hands and let them sit for about 10 minutes so they become soft.

In another bowl, mix the garlic and the oil. Add the spinach and mix well. Make sure the spinach is thoroughly covered by the garlic and oil.

Add the cheese, basil, parsley, and chives. Fold together.

Place the aubergines on a plate and top with the spinach mixture. Splatter some pine nuts evenly over the plate. Serve.

Its best to use left over chicken for this recipe- if you do not have, first prepare this.

Make sure the kale is washed really well, cut off the stalks and break into bit size pieces

Place the kale on a baking tray and put in a hot oven for 5 minutes.

Put aside to cool down.

Put all of the dressing ingredients in a large bowl and mix well.

Add the kale and scallions-cover them with the dressing and let it all sit for 20 minutes.

When the kale has wilted a bit, it is ready.

Then lastly, add the chicken, avocado and sesame seeds.

Mix thoroughly and serve immediately.

Set oven to 375 f/ 190 c

To make the cheese nests

Place 1/6 cup of cheese in baking paper in a 6 inch/ 15 cm circle.

Put the paper cheese circles into the oven on a baking sheet to allow the cheese to melt.

Wearing gloves, take the sheet out of the oven, before the cheese hardens, form nests by putting into bowls.

If the cheese hardens too quickly, you can always put in back in the oven to soften so that you can try to form the nests again.

To make the salad, in a large frying pan take the meat or the chicken, onion, peppers with the taco seasoning and cook over medium high heat until the meat or the chicken is cooked, stirring constantly.

Place the salsa and the cilantro in and lower the heat to keep it warm.

When you are ready to serve, put ¾ cup of lettuce in the cheese nests and place the cooked mix on top.

Toss in some tomatoes, cheese, onions and olives and put a tbsp. on sour cream on top.

Serve immediately.

Add 1 cup of water and a pinch of salt to a saucepan. Then add the quinoa to the pan. Turn the heat from high to a boil, and then to low. Put a tight-fitting lid on top of the pan and allow it to simmer for about 15 minutes, or until the water is absorbed. Let it rest.

Take a large skillet and add butter along with olive oil to the pan. Allow the butter to melt over medium heat.

Once melted, put the scallions and zucchini in the pan. Sauté this until the scallions are slightly translucent, for about 5 minutes.

Turn off the heat and add in tomatoes, parsley, mayonnaise, and prosciutto. Add salt and pepper to taste.

Combine the mixture of vegetables with the quinoa and serve.

Mix the mayonnaise, parmesan, and basil pesto together in a bowl.

Cook the pasta until al dente in a pan filled with boiling salted water. Once done, drain the water and run it under cold water to stop the cooking process. Then remove any excess water. Place the pasta in a bowl and add some olive oil to coat the pasta. Mix well and let it rest.

Add spinach leaves to a saucepan over high heat. Cover the pan and cook until the spinach is wilted but has not lost its bright green color. Add the spinach to a colander and run it under cold water. Squeeze the leaves and roughly chop them if they are large.

Place the cheese, spinach, most of the tomatoes and capsicum, and the dressing in the pasta bowl. Mix all the ingredients together.

To serve, separate the pasta into individual bowls and garnish with the remaining tomatoes, capsicum, basil leaves, and olives.

Steam potatoes until they are almost soft. Let cool.

Blanch the beans for 5-7 mins until soft. Drain and cool.

Place all dressing ingredients in a bowl and whisk.

Put lettuce, tomato wedges, olives, potatoes, beans, and quail eggs on a large platter.

Coat tuna with a little oil and the mixed colored sesame seeds.

Barbecue or pan-fry the tuna for 1 minute on each side or until the tuna is seared but not cooked through, set aside for 5 mins to cool and then slice using a sharp knife.

Place the slices on top of the salad.

Mix the ginger, five spice powder, garlic, soy sauce in a bowl and add the salmon. Let marinate for 30 mins.

Put the oil into a frying pan and place on high heat. Cook the salmon, a few minutes on each side until slightly pink on the inside. Take off from the heat and set aside.

Mix all the vegetables and put in a serving bowl. Place the salmon on top of the vegetables.

Mix all the sauce ingredients in a separate bowl and just before serving, drizzle on top of the salad. Serve.

Separate the leaves of the lettuce so that they remain whole, discard the outer ones

Wash thoroughly. If the leaf is too large, you can cut this in half

Place lettuce leaves in the refrigerator and keep chilled until serving.

Put the oil in a large skillet and cook the onion and ginger over medium heat for about 5 minutes until soft.

Put in the garlic and cook for another minute.

Turn up the heat to high and add the chicken. Cook for about 2 minutes, separating it with a wooden spoon.

Add the soy sauce, fish sauce, lime zest, lime juice, and pepper. Continue mixing and cooking for 5 minutes

Remove from heat and add the cilantro, mint and optional nuts.

Serve with or in the lettuce leaves

Place a medium sized pan on the stove over medium high heat. Add the olive oil and mustard seeds then cover. Once you hear the seeds start to pop, remove the pan from the heat. When the seeds stop popping, return the pan to the heat and add the onion. Cook for about 4 minutes or until the onions are soft. Then add the garlic, ginger, turmeric, mustard, and cayenne pepper. Stir constantly for a few more minutes.

Increase the heat and pour in the stock. Let it cook for another 3-4 minutes. The liquid should reduce by half. Then turn down the heat and mix in the sour cream and the lime juice. Stir well for 3-4 minutes. The liquid should reduce to a sauce-like consistency. Next put the coconut cream in and cook for another minute and keep stirring.

Flatten the chicken slightly with the palm of your hand or the back of a cooking spoon. Put a bit of salt and pepper to taste if you want.

Then heat a bit of oil in a frying pan on medium heat. Add the thighs, skin side down, and cook until golden brown (about 5 minutes) Then turn them over and cook the other side for another 5 minutes.

To serve, place two pieces of chicken on a plate and pour a bit of warm sauce around the chicken and over it. Decorate with a sprig of thyme and a lime wedge on the plate- serve immediately.

Heat 1 tablespoon of oil in a wok or large cast-iron skillet over medium heat. Add the cloves, bay leaves, and cinnamon stick.  Stir fry for 1 minute and add onions and stir fry for another minute until the onions are soft. Stir in the garlic, and coriander. If you want a bit spicy, add the cayenne pepper. Stir fry for another minute and add the spinach. Stir fry for 5 minutes until the spinach is wilted. Remove and discard the bay leaf and cinnamon stick.

Transfer the spinach mixture to a food processor or blender and puree until mixture is smooth and thick.  Set aside.

Fish Preparation: Clean the pan you used to make the palak. Heat the remaining ½ tablespoon of oil in the pan over medium heat. Generously season the fish on all sides with salt and pepper. Place fish in the pan and stir fry on all sides for approx. 5 minutes until it is cooked through. Remove from heat and set aside.

Pour the spinach puree into the pan with the fish. Turn heat to medium and gently stir in the sour cream until it is well mixed. Heat for a minute or two, just long enough to warm the sour cream. Serve over cauliflower rice if desired.

Store in airtight container for up to 4 days in the refrigerator.

To reheat, place in lightly greased skillet over medium heat for a few minutes

In a bowl, place the shrimp and add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, if you want, salt and pepper. Mix well and let it sit for about 7 minutes.

Place a pan on the stove over medium heat, and heat up the coconut oil. When the oil is hot, add the curry leaves, if using, cook for a minute, then add mushrooms cook for another minute gently mixing the whole time. Place the  shrimp and cook like a stir-fry until the shrimps are pink ( another 1-2 minutes).

Then place the coconut milk and cook for another 1 minute. Serve in the pot on the table- decorate with the mint and cilantro leaves.  Keep the lime wedges on the side and let people help themselves!

Take the salt and pepper and pour over the chicken thighs.  Using a frying pan at medium- high heat, warm up the fat or coconut oil.  Cook chicken until brown on all sides for approximately 8 minutes.  On medium-low heat, continue to cook the chicken for 15 to 20 minutes (no pink on the inside).  Set aside from the heat.

Melt the butter in a large saucepan on high heat, whisk until foamy and brown specks appear.  Then lower the heat to medium and add onion, mushrooms and peppers.  Cook for about 6 to 8 minutes, stirring until the vegetables are tender.

Whisk together the broth and cream cheese in a bowl and add this to the saucepan.  (Remember to continue to whisk to avoid small bits of cream cheese in the liquid.)

Put the yolks, paprika and lemon juice in a small bowl and whisk them together. Pour in 1/4 cup of the sauce from the saucepan and whisk it. Then pour the yolk mixture into the saucepan slowly, continue stirring.  Over very low heat, cook for 2 minutes until the sauce is slightly thickened. Remove the pan from the stove and place aside.

Remove the bones from the skin and meat and cut to bite-sized pieces.

Add the skin and chicken to the sauce. Over low heat, cook and stir until the meat is well heated. (Be careful with the sauce, it will curdle if simmered too long.)  To make thinner sauce, add more broth.

Take the zucchini and use a spiral slicer to make the noodles.

Spoon the chicken mixture over the zucchini noodles.  Sprinkle parsley to garnish.

Serve immediately.

If you want, you can first sprinkle the chicken with salt and pepper to taste.

Over medium high heat, place the butter and the oil in a pan.

Add the chicken with the skin side down on the pan. Cook for 5 minutes or until the side is brown and then turn over and cook the other side for about 2 minutes. Trim the fat from the pan.

Cover the chicken with the sliced mushrooms and stir to cover evenly. Add the onion, garlic, bay leaf, thyme and cover. Cook for 5 minutes.

Add the vinegar and lemon and scrape the bottom of the pan with a spoon to help break up these ingredients. Add the tomatoes, tomato paste, chicken broth, and parsley. Increase the heat a bit and let it boil covered for 10 minutes.

Preheat the oven to 200 C /400 F.

Mix all of the ingredients for the marinade in a food processor until smooth and pasty. Set the chicken into a cooking pan and rub the marinade all over, making sure to get it under the skin and inside the chicken. Place the chicken in the oven and cook for about 1 hour and 15 minutes. Make sure to baste every 20 minutes with pan juices and with the marinade. When finished, set the chicken aside and let it cool for 15 minutes before serving.

While the chicken is cooking.. Prepare the green sauce by combining all of the ingredients in a blender and mix until smooth-

Prepare the onions by mixing all of the ingredients together in a bowl- toss well and let it sit for at least 10 minutes before serving.

To serve: Place the chicken on a cutting board with the green sauce in a small bowl and the onions in another small bowl.

Place the oil on a frying pan and sauté the onion until translucent.

Add in the garlic. Stir.

Add the chicken first and sauté for a minute.

Then start to layer the vegetables by placing the eggplant first on top of the chicken.

Put the bitter gourd on top of the eggplant next and then the okra finishing with the tomatoes. So the vegetables that need to cook longest are on the bottom.

Place the fire on low and let it cook for at least an hour. The vegetables will release juices to make a sort of stew sauce.

Pair this with cauliflower rice and your meal is complete!

Wash and dry the asparagus. Cut them on an angle into 3 cm (1-inch) pieces.

Blend the olive oil, basil (reserve a few florets for decoration) and parsley until a smooth pesto sauce forms. Add salt and pepper to taste.

In a frying pan, add butter. Place over a medium high heat, making sure the melted butter coats the whole pan. When the pan is hot, add the asparagus pieces, then stir and cook for about a minute.

While stirring, add the eggs and scramble them for about 3 minutes until the eggs are all cooked. Top with the grated parmesan cheese.

Remove the pan from heat and let the eggs settle for a minute. Then place the burrata in the center of the round omelette. Pour the pesto sauce over and cut the omelette into quarters. Place the basil florets on top and serve from the pan.

Preheat the oven to 175 C/ 350 F.

Cook the eggplant in the oven leaving the stem on- cook until it the eggplant becomes soft. Be careful that it is not too mushy about 20 minutes.

While the eggplant is cooking, place a tbsp of olive oil in a frying pan and cook the onion until it becomes fragrant- about 2 minutes. Add the minced meat and cook until done- about 10 minutes.

Take the eggplant out of the oven and remove the charred skin on all sides (keep the stem on). Place the skinless eggplant and mash it so it becomes flat like a pancake.

Put the well beaten eggs in a bowl and dunk the flattened eggplant so that you get egg on all sides.

Set aside for two minutes.

Place the remaining oil in a frying pan and put the egg covered eggplant in the pan. Top with the minced meat mixture and pour the remaining beaten egg on top. Fry the eggplant for five minutes until the topping is brown. Serve immediately.

Pour the olive oil into a pan and heat. Cook the chicken on high heat until it is evenly browned. Remove the chicken and place on the side.

Add the peppers and onions and fry on high heat for a few minutes. Add 25ml / 0.85 oz. of water and lower the heat. Cover with a lid and allow the mixture to cook for about 10 minutes or until it has softened.

Cook the garlic in the pan for a few minutes and then add the chicken back. Then, add the chicken stock and saffron. Season this using salt, pepper, and paprika.

Turn the heat up to a boil and then turn it to low-heat. Put in the capers, olives, lemon zest and juice.

Cook this for until the chicken is completely cooked and sauce is reduced, for approximately 10 minutes.

When serving, garnish using parsley and basil.

Dice the chicken to 1 ½ inch or 4 cm cubes and put aside.

Heat the pan over medium high heat add the butter, onions, garlic and ginger.

Cook for 4 minutes stir frequently.

Add the curry powder, garam masala, turmeric powder, chili powder.

Cook for another minute.

Mix in the tomatoes and the chicken to the pan. Make sure the chicken is thoroughly covered with the mixture. Season with salt and pepper.

Cover and bring to a boil. Cook for about 10-15 minutes. Make sure to stir.

Take off the lid and add the cream.

Then add the almond flour which will thicken the sauce.

Stir and cook for another 4 minutes and then serve immediately with the cauliflower rice!

Either cook on a barbeque or gas grill, making sure that the temperature is moderate and place the rack 4 inches from the heat.

Combine 1/3 of the shrimp and garlic into a food processor and puree.

Make sure to contain all of the shrimp together in the mixer and not on the sides.

Then add the rest of the shrimp and the shallots, peppers, salt, pepper and cilantro.

Use the food processor again but just pulse it quickly, making sure not to make the mix too fine.

When finished, shape the mixture into 2 patties. Refrigerate.

To cook the patties, brush them with oil and then put on the fire.

When you see a dark crust forming on the bottom, use a spatula to loosen to pattie but continue to cook on this side for about 5 minutes.

Then turn the pattie over and cook on the other side for 4 minutes.

Serve on a mixed salad with some lime.

To make the sauce: Take a large bowl and put the turkey in it. To this, add granulated onion and garlic, fennel, parsley, basil, salt and pepper. Mix with your hands until all the ingredients are blended well together.

Add ½ teaspoon olive oil into a large saucepan and turn the heat to medium. Place the onions in the pan and cook for about 5 minutes, or until it is softened and not coloured.

Then, add the garlic and cook for a minute until the aroma spreads. Remove the garlic and onions and place them in a bowl.

Turn the heat in the pan up to medium-high. Add ½ teaspoon of oil along with the seasoned turkey to the pan. Cook this for about 10 minutes or until the meat is browned and well cooked. While cooking, break up the meat with a wooden spoon.

Pour the wine into the pan and cook for another 3 minutes, or until it is absorbed into the mixture.

Add the garlic and onions back to the pan. Take the tomatoes and crush them while adding them to the pan.

Bring the heat down to medium-low and let it cook for an hour.

Taste and add more seasoning according to your desired taste. If you find the sauce to be too acidic, add a pinch of bicarbonate soda.

To assemble and bake. Prepare the oven by preheating to 180°C.

Use a mandoline slicer to cut the vegetables to the shape of a lasagna sheet.

Add and spread about 1/5th of the sauce on the bottom of the lasagna pan. Then add 1/5th of the cheese over this, and for the third layer, half of the courgette slices.

Repeat this layering process 4 times. Add the remaining sauce and cheese on the top.

Put this dish in the oven and allow it to bake for about 45 minutes to an hour. The lasagna should be baked until the vegetables are tender.

Preheat the grill. Once the lasagna is out of the oven, bring the pan over to the sink and drain any excess water coming from the vegetables.

Put the lasagna pan in the grill for about 5 minutes, or until the cheese is lightly browned.

Cool for 10 minutes and it’s ready to serve.

Remove the fennel bulb from the stalks. Cut the bulb into quarters and remove any outer layers present. Finely chop the bulb into rounds. Thinly slice the fronds (leafy part).

Mix the butter, dill, fennel fronds, chives, tarragon, garlic, shallots, lemon juice and zest in a bowl. Season to taste.

Add 1 tbsp of butter to a sauté pan over medium heat. Then add in the fennel bulb, stalks, and onions. Sauté for about 3 minutes, or until the onions are translucent. Add the squash and ½ tablespoon of the butter mixture into the pan.

Turn the heat down to medium-low and place a lid on top of the pan. Stir the mixture periodically and let it cook for about 15 minutes, or until the contents are tender.

Add ½ tbsp of the butter mixture and season with salt if necessary. Turn off the heat and cover the pan so its contents remain warm.

Take another pan, turn the heat to medium and drizzle in oil. Before adding the fish to the pan, season both sides of the fish with salt and pepper.

When the pan is heated up, place the fillets in the pan. Allow them to cook for about 3 minutes, or until the underside is a golden-brown color.

Turn the fish and deglaze the pan by adding in wine. Stir in the remaining butter mixture and continue to cook for about a minute, or until the fish flakes upon pressing and the butter is melted.

Serve with the fish laid on top of the squash mixture. Season with additional herbs if necessary.

Begin to cut the cod fillets. Put the fish in a dish and coat both sides of the fillet with salt and pepper. Allow the fillet to refrigerate overnight.

Use a paper towel to wipe the brine of the fish.

Heat up a non-stick skillet and add 2 tablespoons of olive oil.

With the skin side facing down, cook the fillet for about 4 minutes, or until the skin is golden and crisp. Take it out of the pan.

After you seed the peppers, cut them into thin slices. Add grated garlic and lemon peel to the peppers.

Add this mixture to a pan with oil.

Cook for 4-5 minutes, or until they turn brown.

Cut the cherry tomatoes into half or quarters, add balsamic vinegar, and place the mixture into the pan with peppers.

Place the herbs, capers, and pitted olives in the pan.

Mix all the ingredients in the pan together.

Place the fish fillet on top of the other ingredients in the pan and allow it to cook on low heat for 5-6 minutes.

Remove the fish from the pan, and allow the vegetables to cook a bit more. Turn off the heat.

In a baking dish, mix all of the marinade ingredients.

Add the fish and coat both sides of the fish. Cover and place in the refrigerator for a couple of hours – be sure to turn the fish around every hour to soak each side.

At the same time, take the bok choy and cut it in half (lengthwise). Be sure to clean thoroughly and pat dry.

Take the salmon out of the refrigerator and let it warm to room temperature. Place each salmon and half of the marinade in two small heatproof dishes.

Place a 2 level bamboo steamer on top of a large pan or wok of boiling water. Make sure that the water is not touching the bamboo.

Remove the top cover of the steamer- being careful not to burn yourself- place one salmon dish in the first level of the steamer and the second dish in the second level. Then cover the bamboo steamer with its top. Steam for 8 minutes.

At the same time bring another large pan filled with water to boil.

In another pan, heat the olive oil on low heat. Add ginger, garlic and the chili and let this cook for 2 minutes. Remove from the stove and add the sesame oil and soy sauce. Adjust the flavor if you want by adding more sesame oil.

Once the water in the other pan is boiling, add the bok choy and cook for about 2 minutes. Make sure the vegetable is still crunchy and bright green. Remove from the water.

For each serving, place 6 pieces of the cut bok choy in the middle of a plate and drizzle some of the oil mixture on top. Then put the salmon on top of the Bok Choy. Pour the remaining marinade on top of the salmon.

Serve immediately.

To prepare the butter, mix all of the ingredients in a bowl. Cover the mixture and put in a cool place.

Go over the salmon and remove any bones that you feel.

Place some oil on a cooking pan and put the salmons, skin side down on the dish. Place in a cold oven and then turn on the heat to 250 F/ 120 C. Cook for about 25 minutes or until the salmon becomes more deeply pink.

Just before serving, spread some of the butter over the surface. Decorate the dish with some wedges and some herbs.

Place the oil in a pot over medium heat. Add the onions, garlic, red pepper and sauté for 5 minutes. Add zucchinis and cook for another 5 minutes until zucchinis are soft and onions are well cooked.

Lower the heat and add both the fresh and canned tomatoes and all of the seasonings: chili powder, cumin, basil, oregano, pepper, salt and parsley. Cook for 30 minutes, uncovered and stir frequently.

Then mix in the kidney beans, chickpeas and corn and let the soup cook for an additional 15 minutes. Add the lemon juice and check the seasoning- feel free to alter to suit your taste!

Put the fish in the steamer and cook 10-12 minutes.

While fish is cooking, put the oil in a pan and place the garlic and ginger. Fry until you smell the fragrance (about 3 minutes). Immediately remove from the heat.

Place the cooked fish on a plate and pour the sauce with the garlic and ginger on top of the fish.

Sprinkle with spring onions before serving.

Put the olive oil in a frying pan and add the fennel and the onion. Add a tablespoon of water to the pot and put the lid on and let it steam cook on low heat for 10 minutes until the vegetables get translucent.

Mix the vegetables with the spices, garlic and lemon zest. Then mix in the saffron strands with the water and the stock. As soon as the mixture is boiling, lower the temperature to allow the mix to simmer. Cook until the fennel is soft (about 10 minutes).

Add the fish and the prawns and cook until the prawns are pink (10 minutes) and the fish has turned solid white. Add half of the lemon juice and taste to see if more is needed.

Before serving sprinkle with fresh herbs.

Make sure to heat the oven to 350 f/180 c

Cook the butter in a pan over the stove on high heat and add the chicken side down until brown.

Take the chicken out of the pan.

In the same pan add the onions, on medium heat, add a lid and let cook for 5 minutes.

Then place turmeric, ginger, coriander, saffron in the pot and mix well.

Add the chicken and then the stock.

As the pot starts to simmer, add the olives and lemon slices.

As soon as the stock starts to boil, place the whole pot with its lid on into an oven for 40 minutes.

To serve, place all of the chicken onto a plate place some sauce over the chicken with the lemon and olives.

Decorate with the fresh chopped parsley and coriander.

Melt butter in a large skillet over medium heat.  Sauté the onion, celery and carrot until soft for 7 to 8 minutes.

Add in the mushrooms and cauliflower. Sprinkle with salt and pepper.  Cook for another 8 to 10 minutes until the vegetables are soft.

Add rosemary, sage and parsley and stir thoroughly with all of the ingredients. Add the  chicken broth and cover with a lid for 10 minutes until the liquid is diminished and the mixture is well cooked.

Serve hot.

Garnish: Dill or mint sprigs (optional)

To prepare the oven, preheat to 180° C

Lightly coat an ovenproof round dish with butter and place buttered baking paper at the base of the dish. Keep it aside.

Place a frying pan with oil over high heat. Put the leeks in and stir until they have wilted, for about 2-3 minutes. Turn off the heat and add the leeks to a bowl. Set it aside.

Take the spinach and boil or steam for about 2-3 minutes, until it is wilted and has turned brilliant green.

Use a colander to drain and then run it under cold water. Squeeze to remove any excess water. Shake to fluff it up a bit and then coarsely chop the spinach. Add the spinach to the bowl with the leeks.

Boil or steam the zucchini with flowers and zucchini until they have softened a bit, for about 2-3 minutes. Since the baby zucchini will cook faster, remove them earlier.

Allow them to dry. Cut the large zucchini into small chunks. Then cut the baby zucchini along with the flowers into halves lengthways. Set it aside.

Add the zucchini to the bowl with leeks and spinach. Then add in the parsley, dill (or mint or basil), cheeses (reserve a bit to be used for the garnish), salt, and pepper. Mix everything together.

Pour the beaten eggs into the bowl and mix again.

Transfer the mixture to the oven dish and press it down. Add the baby zucchini and then sprinkle the remaining cheese on the top.

Bake the dish for about 45 minutes, until it is cooked but still slightly moist. Let it rest for 5 minutes.

Cut around the edges of the dish to loosen the bake. Invert the dish on a flat plate and then transfer it to the serving platter.

Wipe any excess juices seeping out from the sides.

If needed, add some herb sprigs on top.

Serve with a green salad.

Heat the oil in the pan and add the garlic- cook until fragrant

Add the chicken cook for 2 minutes

Add the red spinach, carrots and bok choy stirring occasionally for 6 minutes

Lastly, add the uncooked cauliflower rice with the fish sauce and pepper, cook for 4 minutes Serve immediately

First cut off the florets, leaving the leaves, then wash and dry Use a hand grater or a food processor to grate the florets.

Place the butter in a pan and add the cauliflower rice

Cook for 5 minutes, stir frequently

Season with salt and pepper

Garnish with chopped cilantro

Preheat oven to 200 C/ 400 F.

Prepare the mini muffin pan by either spraying with cooking spray or greasing with butter.

In a bowl mix the shredded cheese with salt and put this aside for 10 to 15 minutes.

Make sure to get rid of the liquid.

In another bowl, mix the zucchini with the coconut flour.

Make sure that it is very well coated.

Then put in the eggs, onion, cheese and paprika and mix well.

In the muffin pan, place 1 ½ tbsp of mixture, cook for 15 minutes until the muffins are brown.

Make sure to loosen the muffins with a knife and after a minute take them out of the pan to cool on a plate.

Preheat the oven to 230 C /450 F

Cut the cauliflower in small pieces (2 cm/ 1 inch)

Steam for 8 minutes and once cooked, let cool for 5 minutes

For the cheese sauce, heat the cream and the butter in a pan. Add the cream cheese and garlic when the sauce is hot. Once the cream cheese is melted, simmer until it is boiling, then turn off the heat. Add 1 cup of the cheddar cheese and stir until the sauce is smooth. Put the cauliflower in a small dish or pan. Sprinkle the bacon, onion on top of the cauliflower and then add the cheese sauce. Make sure that the cauliflower is completely covered by the sauce. Cover the cauliflower with the parmesan cheese and the remaining ½ cup of cheddar cheese.

Cook for 10 minutes and then serve hot.

Boil a big pot of water, add sweet potatoes and brussel sprouts for 3 minutes, remove and drain.

Add all ingredients for seasoning in a bowl, mix well.

Poke alternate vegetables on the bamboo skewers.

Brush the seasoning on the ready vegetables skewers.

Heat lightly grease pan on medium high temperature, grill vegetables for 4-6 minutes.

Flip, and grill for another 4-6 minutes. Ready to serve.

Preheat the oven to 400 Fahrenheit or 200 Celsius.

Put broccoli florets, salt, pepper, garlic, and oil in a large bowl. Mix well, spread the broccoli evenly on a baking tray.

Bake for 15-20 minutes, or until the florets' stem can be pierced with a fork. Remove from heat, and put in a serving bowl.

Sprinkle lemon juice over broccoli before serving.

In a pan over medium heat, melt the butter. As you add the quinoa, make sure to mix occasionally over the heat in order to turn it lightly brown. 5 minutes.

Once it is toasted, mix in the vegetable broth and bring to a boil. Reduce heat to a simmer and let cook for 15 minutes in a covered pot or until the quinoa is soft.

Remove cooked quinoa from the heat and put into a bowl.

Mix with the garlic, parsley, thyme, onion and salt (optional). Mix in the juice from 1 lemon. Serve warm.

Heat oven to 180 C or 400 F

Cover the muffin sheet with the cooking spray. Place the zucchini stripes along the bottom of the cups in order to form a crust. Place the cherry tomato bits inside the crust.

Mix the eggs, heavy cream, oregano in a bowl. Pour over the tomatoes in the pan and then top with cheese.

Cook until the eggs are solid for around 30 minutes

Mix the flour, cream cheese, eggs and lemon zest together in a bowl until creamy.

Over medium heat, melt 1 tsp of butter in a nonstick pan. Depending on the size of the pancakes that you wish to make, pour in 2 tbsps. of batter, then cook until golden brown on the bottom for about 2 minutes. Flip and cook the other side.

When finished, transfer to a plate and continue in this manner with the rest of the batter.

Top and serve with butter.

Set the oven to 180C/350F

Mix the eggs with the vanilla coconut milk, and coconut oil.

In another bowl combine the xylitol, flour, baking powder, cocoa powder and salt.

Then add in the egg mixture- mix well.

And lastly mix in the red food coloring.

Make sure that the mixture has the consistency of cake batter and if the mixture is too thick just add more coconut milk.

Spoon the batter into the cupcake paper holders – a bit lower than the top and cook for 20 minutes or until the cake springs back lightly when touched.

Set aside to cool as you prepare the frosting.

Mix the cream cheese, xylitol, vanilla extract and butter with a blender until smooth and not lumpy. Then spread the frosting over the tops of the cupcakes.

Preheat oven to 200 c or 400 F

First prepare the cinnamon filling by mixing the melted butter with the cinnamon and xyitol.

Put aside.

Take the eggs and separate the egg whites from the yolks.

Beat the yolks with a fork.

Beat the egg whites with an electric mixer on medium until foamy (2 minutes) Add the vinegar and the xyitol until soft peaks are formed.

When done, mix in the yolks with a spatula.

Gently add the sifted coconut flour without deflating the soft peak egg whites.

Grease a hot frying 20 cm/8 inch pan with ghee and add the pancake batter.

Using the rounded side of a spoon, start in the center and draw a swirl into the pancake.

Using the teaspoon place the cinnamon filling into the swirl.

On low heat cook for 5 minutes until the bottom becomes brown.

Then place the whole pan in the oven for another 5 minutes or until lightly brown.

Repeat for the second serving.

Preheat the oven to 350 F/ 175 C

On a baking sheet place the shredded coconut and macadamia nuts.

Place in the oven and let bake until slightly toasted (5-8 minutes).

Make sure to stir and turn the ingredients around to prevent overcooking.

Take out of the oven and put aside.

In a double boiler, melt the coconut oil and coconut butter.

Add the vanilla, and the xylitol.

Mix well together.

Pour the mix into a small pan- lined in parchment paper.

Sprinkle the shredded coconut and macadamia nuts over the mix.

Place in the refrigerator for an hour- make sure that the mix is hard and then cut into slices.

Keep stored in the refrigerator.

Whisk 1 egg in a bowl with 1 egg yolk (keep the whites for later) then add the lemon juice, and lemon zest.

Take the mixture bowl and place over a pot of boiling water but make sure that the bowl does not touch the water.

Over medium high heat, cook, stirring constantly until it becomes thick- about 8 minutes.

Then take off the stove and let it sit for 5 minutes.

Get a bowl of ice, move the lemon mixture into a bowl and set it in the ice bowl, stirring constantly.

Put the egg whites into another bowl and with an electric mixer beat until they turn into peaks.

Fold in the lemon mixture and add the xylitol.

Take the cream into another bowl and whip until it looks like whipped cream then fold into the lemon mixture.

Divide the mixture into individual serving bowls and top with blue berries.

Cover and refrigerate.

Can be made 2 days ahead.

For the bottom layer, mix the chia seeds, cinnamon, coconut milk and almond milk in a bowl and let the mixture sit for 15 minutes.

The middle layer is chocolate. In a bowl, whisk together very well the creamed coconut milk, cocoa powder, erythritol and salt.

For the top layer, mash the raspberries in a bowl with a fork. Keep a few raspberries intact for decoration

Place 3 tbsps of the chia mix on the bottom of the serving glass Add a thicker layer of the chocolate mixture- about ¼ cup Finish the top layer with 2 tbsps of the raspberry mix- Top this off with a couple of whole raspberries for decoration Cover and refrigerate for up to 3 days

Take a jelly roll pan- like a cookie sheet but with 1-2 inch sides- and spray it with vegetable oil spray.

Add a piece of parchment paper and then spray the whole pan again.

Preheat the oven to 190 c or 375 f

Separate the eggs and beat the yolks in a bowl for about 3 minutes until they are fluffy and pale yellow.

Add cocoa on a lower speed and mix well until well combined.

The whites of the eggs should be placed in another bowl and combined with the salt.

Using an electric mixer on high, turn the whites into stiff peaks which usually takes 3 minutes

Take 1/3 of the whites and fold into the yolk mixture and combine.

Then fold in the rest of the whites.

Spread the combined mixture evenly on the pan and cook for 15 minutes.

The cake is ready to come out of the oven when you touch it and it springs back and the sides are pulling away from the pan.

Remove from the oven and let the cake cool up to an hour.

As the cake is cooling, it’s the moment to prepare the filling!

Whip the heavy cream and the 2 tablespoons of xylitol together until you form stiff peaks and then place this in the refrigerator

Next it’s time to make the frosting-

In another bowl, mix the 1/3 cup heavy cream with the melted cooled chocolate.

Add in the soft butter, Xylitol, cocoa powder, and vanilla extract.

Mix for 4 minutes on medium speed with an electric mixer until smooth and fluffy.

Take the cooled cake and slide off the pan, place on the counter top, keeping the parchment paper attached underneath.

Spread the filling all over the top of the cake.

Then roll up the cake, its best to start on the side that is narrower.

The parchment paper can be used to help.

Cut the ends slightly to make even.

Move the log to your serving dish.

Place all of the frosting over the log generously.

Using the tip of a fork, create the bark like texture from one end of the log to the other.

First make the jam-

Using a fork or a blender, mash the raspberries.

Place water in a saucepan and bring to a boil with the mashed raspberries.

Cook for 2 minutes until the mix is soft.

Take off the stove and then add the erythritol, bean powder and chia seeds.

Mix and then let it sit for 15 minutes until the mixture becomes thicker.

Then make the crust-

Preheat oven to 350F/ 175 C

Mix all of the ingredients for the crust in a bowl.

Then on a backing sheet covered with baking paper, take all of the crust ingredients into a ball and then flatten this down onto the sheet to make a large cookie.

Cook in the oven for 5-8 minutes or until slightly brown.

While cookie is cooking, make the cream cheese filling- Mix the cream cheese, cream, lemon juice then add the erythritol and vanilla.

Mix with an electric mixer.

Set aside

To assemble-

Crumble the cooked cookie into small pieces and split this between the two cups.

Then split the creamcheese mixture and place on top of the crumbled cookie.

Top off with the raspberry jam.

Cover and refrigerate.

This can be made 2 days in advance.

Smash raspberries in a bag with rolling pin, add remaining ingredients and mix well.

Divide the mixture evenly into ice-pop molds, and freeze it for 45 minutes.

Remove from fridge to insert a wooden stick in the middle of each pop. Freeze it overnight.

Peal mango, melon and pineapple - get rid of all seeds. Cut the fruit into bite size pieces.

Mix with blueberries and pomegranate arils.

Mix the lemon and the lime juice in a bowl with the honey until dissolved. Then pour this liquid over the fruit and stir.

Top the mixed salad with the thinly sliced zests of the lemon and lime.

Cut the watermelon in a circle.

Try to pat the watermelon down with a paper towel to lessen the moisture.

Use the whipped cream as frosting to cover the sides and the top.

Add almonds to the side.

Decorate the top with fresh fruit of your choice. Raspberries and blueberries are my favorite.

Melt white chocolate either in a double boiler or in the microwave.

Mix the yogurt with the vanilla extract and mix slowly into the melted white chocolate. Make sure to mix this thoroughly until the ingredients are smooth.

Spoon the mixture into small cups or bowls and garnish with berries and a sprig of fresh mint.

Place all of the ingredients in a bowl and combine them well with your fingers.

Make 2 ½ cm round balls and then coat the balls with the extra coconut.

Place the chocolate balls in the refrigerator for a minimum of an hour- serve them with coffee and make sure they are cold as they taste better this way.

You can keep them in the fridge for several weeks.

Be flexible with this recipe as you can replace the espresso with no sugar vanilla extract or any other flavor you would like.

Wash the apples and celery

Cut the celery into pieces and put in a pot of water. Let boil for 2 minutes

Juice the boiled celery with apple pieces.

Drink warm or cold.

Place all the ingredients in a juicer for one full cup of a potassium rich drink

Place all ingredients in a juicer and make 1 glass of pure heart health!

Place the water in a pot and boil.

As the water is boiling, cut the dates lengthwise in half and cut the celery sticks into 1 cm or 1/2 inch slices.

Place dates and celery in boiling water, lower heat to simmer for 15 minutes.

Remove from fire and let it sit covered for another 20 mins.

Place in the refrigerator and serve cold.

Drink as often as possible!

Rinse chrysanthemum flowers and goji berries then put them in a tea pot.

Pour in about 1 ½ cups of boiling water.

Cover and let it sit for 10 minutes

Pour out tea and serve. Add optional sweeteners to taste.

In a blender, thicken the cream and puree until it becomes twice the size.

Add the rest of the ingredients and blend until smooth.

This can be stored in the freezer for a month.

Just thaw a few minutes before serving.

Boil water in a pot on high heat. Once boiled, reduce to low heat.

Rinse the Luo Han Guo. Using your hands, gently crush the thin shell, add the shell and pulps into simmering water. Add in dried longan.

Cover and simmer the drink for 20 mins. Serve warm or chilled.

Bring water to boil.

Lower temperature to simmer.

Add ginger slices.

Simmer for 20 mins.

Remove from heat and let sit for another 20 mins.

Place in a pitcher and cool in refrigerator.

Mix all of the ingredients in a blender.

Blend until smooth.

Pour into a glass with additional ice cubes and serve immediately.

Put the ice, milk, avocado egg white, xylitol, cream cheese, salt and mint leaves in a blender.

Blend until all mixed and smooth.

Place half the mixture in one glass and top with a drop of whipped cream.

Decorate with a mint leaf.